To make the Pad Thai sauce: Place a pan over medium heat and add palm sugar, tamarind paste, fish sauce, and chili powder. Stir until the palm sugar dissolves. Set aside. (If you want to store the sauce for several days, let it come to a boil, then transfer to an airtight container.)

Prepare all seasonings and ingredients. Heat a pan over medium heat, add vegetable oil, and wait until hot. Add shallots.

Add squid, shrimp, and chicken. Stir-fry until almost cooked, then add tofu and chopped pickled radish. Pour in the prepared Pad Thai sauce and stir until it starts to simmer.

Add the soaked rice noodles and gently stir to combine.

Push the noodles to one side of the pan, crack in the egg, and scramble. Mix everything together and adjust seasoning to taste. Turn off the heat.

Transfer to a plate and serve with fresh vegetables, crushed roasted peanuts, chili powder, and lime.